When it comes to the Croatian regions Zagorje, the most popular, let’s say pasta, is called mlinci. It is a bit harder to describe mlinci but to put it simply, mlinci are thin and thorn pasta with characteristic burnt-out bubbles which is baked, dried, cooked, and then served as a side dish with roasted meat.
But besides as a side dish, mlinci are great as a crunchy snack too!
To make this pasta, you need just a couple of everyday ingredients such as wheat flour, water, and eggs. They are usually made in Zagorje and Slavonia, but they are also prepared in other Balkan countries too, like Serbia and Slovenia.
Mlinci origin from the region Zagorje. The ladies who work for the wealthy people often took leftover food home to feed their families. They used to bring small pieces of dough which they would roll out and bake in the oven. Even though mlinci are prepared in other Balkan countries as well, mlinci origin from Croatia. Therefore, Zagorski mlinci have a designation of geographical origin.
Mlinci can be served with turkey, chicken, pork, and other roasted meat, but I’m going to let you decide on how to serve them. Today, we are just kneading and baking!
Ingredients for Mlinci
- 2 eggs
- 600 g pastry flour
- 50 ml warm water
- 1 tablespoon salt
Kneading & Baking Method for Mlinci
Mix 500 g flour, salt and eggs. Add warm water and keep adding the rest of the flour until the dough is nice and firm.
Put the dough on the floured surface and cut it in half. Thinly roll out the first ball and then cut it into strips, squares, rhombus, or some other shape. You should get at least 15 smaller pieces of the dough.
Bake each piece of the dough on the baking pan for 1 minute. Then turn it over and bake for another minute. Repeat the method with the other half of the dough.
Once mlinci are done, let them rest for a couple of hours on the cloth and then place them in a plastic bag for a couple of days. To prepare them, put them into a hot salted water for 5 minutes. Or you can just eat them as a crunchy snack like me!
Mlinci are quite specific and traditional in Croatia and due to that, I wanted to show you how to prepare them. Since they can be served as a side dish, as well as eaten as a crunchy snack, they present quite specific (and convenient) pasta!
Also, don’t worry if each piece you made has burnt-out bubbles. Mlinci must have those because the burnt-out bubbles are the proof mlinci are homemade!
With what will you serve mlinci? Or are they going to be your new favorite snack? Let me know!
Ana has a bachelor's degree in journalism, and she have received a Rector's award for achievements during her studies. She is an experienced writer for restaurants and wineries, and she loves to cook, research, and experiment with different cuisines and ingredients. Besides writing, Ana loves to photograph and travel, especially to Korčula which is her second home and the best inspiration for new recipes and flavors.
And check out the Croatia Recipe for Soparnik